Description
A tender and creamy beef dish featuring savory sauce and mushrooms, served over noodles, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds Beef Stew Meat, cut into bite-sized chunks
- 8 ounces Mushrooms, sliced
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 4 cups Low Sodium Beef Broth
- 2 tablespoons Worcestershire Sauce
- 1 cup Sour Cream
- 12 ounces Egg Noodles
Instructions
- Season beef chunks with salt and pepper.
- Sauté onions and mushrooms in a skillet until soft.
- Toss beef, sautéed veggies, garlic, broth, Worcestershire sauce, and a sprinkle of thyme into the crock pot and stir to combine.
- Set slow cooker on low for 7-8 hours or high for 4-5 hours.
- About 30 minutes before serving, stir in sour cream.
- Cook egg noodles according to package instructions.
- Ladle beef over noodles and garnish with fresh parsley if desired.
Notes
For extra tenderness, marinate beef in broth and spices beforehand. Don’t skip sautéing the veggies for better flavor. Store leftovers in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 80mg